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–+ servings
Bertha Jones

Egg & Bacon Croissant Boats

A delightful fusion of buttery croissants and hearty breakfast staples, these Egg & Bacon Croissant Boats are a perfect meal for any time of the day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces croissants Use fresh croissants for best texture.
  • 4 pieces eggs Can be replaced with scrambled tofu for a vegan option.
  • 4 strips bacon Can substitute with turkey bacon or plant-based alternatives.
  • to taste Salt
  • to taste Pepper
  • as needed Chopped chives For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Carefully slice the croissants in half lengthwise, then gently hollow out a bit of the center to make room for the filling.
  3. In a skillet, cook the bacon until crispy; then crumble it into small pieces.
  4. In a mixing bowl, whisk together the eggs and season with salt and pepper.
Assembly and Baking
  1. Place the hollowed croissant halves on a baking sheet and sprinkle the crumbled bacon inside each half.
  2. Pour the whisked eggs into each croissant half until filled.
  3. Bake in the oven for about 15-20 minutes, or until the eggs are set to your liking.
  4. Finally, garnish with chopped chives before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 12gFat: 18gSaturated Fat: 6gSodium: 450mgFiber: 1gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to a month. Reheat in the oven at a low temperature to restore crispiness.

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